Easy homemade chunky olive Tapenade to serve as a party appetizer over bruschetta or with crackers. This simple recipe is without anchovies and capers.
Global Food Recipes
with Spices and Herbs
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TL;DR
Tapenade is a spread prepared with black or green olives. It's a condiment from Provence in southern France, where olives and Mediterranean food are a tradition.
Traditionally, olives are ground in a stone mortar and pestle with other ingredients. This particular recipe is a chunky green olive Tapenade that has been enhanced with aromatic herbs and bright lemon juice flavors.
I prepare it in the hotter months of the year to enjoy as a snack or to surprise my guests with an aperitif with drinks such as a French Kir Royale.
Ingredient Notes
- olives - I used green, but black ones are fine too. Try to get Kalamata olives if you can!
- garlic - fresh
- lemon juice - freshly squeezed.
- olive oil - extra virgin cold pressed is preferred. The olive oil is a major ingredient as it also adds flavor.
- salt and black pepper — For a French experience, use Fleur de Sel salt. The one from the Camargue is from Southern France.
- herbes de provence - if you don't have that, you can still make it with thyme but it will taste slightly different.
A French tapenade usually also consists of anchovies and capers.
I skip the anchovies and capers because I like it without, and you can cater to more guests that way because it's a vegan condiment. But you can add to this recipe 1-2 tablespoon ground anchovies or 1 tablespoon capers if you like.
You could also add sun-dried tomatoes and a few drops of balsamic vinegar to your Tapenade to enhance it further. I think adding fresh cilantro can also be a great choice, if you are into cilantro.
I tried adding some curry powder once to make a curried Tapenade. It was mind-blowing!
Process Overview
Step 1
Pit olives.
Step 2
Crush and grind olives and garlic in your mortar and pestle, coarse or smooth.
Step 3
Place ground olives and garlic into a mixing bowl and combine with lemon juice, olive oil, salt, black pepper, and herbes de Provence.
📖 Recipe
Simple Chunky Olive Tapenade Recipe
Ingredients
- 9 Ounces Olives green or black unpitted
- 1 Piece Garlic Clove fresh
- 1 Tablespoon Lemon Juice fresh
- 1 Tablespoon Olive Oil extra virgin
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper Ground
- 1 Teaspoon Herbes de Provence or Thyme as substitute
Instructions
- Pit your olives. Some olive varieties are easier to pit than others. Help yourself with a knife. Keep pitted olives together; discard the pit.9 Ounces Olives
- Decide if you want to use a mortar and pestle or a food processor. *See Notes
Mortar and Pestle
- Place olives into mortar and pestle with garlic and grind to desired consistency. It's easier to use a stone grinder; a ceramic grinder will result in a coarse Tapenade (see pics).1 Piece Garlic Clove
- Place ground olives and garlic into a mixing bowl and add lemon juice, olive oil, salt, black pepper, and herbes de Provence.1 Tablespoon Lemon Juice, 1 Tablespoon Olive Oil, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, 1 Teaspoon Herbes de Provence
- Mix to a well-combined condiment.
- Serve up or store for later.
Food Processor
- Place all the ingredients together into a food processor. Olives, garlic, lemon juice, olive oil, salt, black pepper, and herbes de Provence.
- Mix to desired consistency to a well-combined condiment.
- Serve up or store for later.
Notes
Equipment
- Mortar and pestle or food processor
Nutrition
Serving
Cut some freshly baked soft baguette bread into slices and spread the olive Tapenade over it. You can see that in my pictures.
You can also serve up Tapenade spread over bruschetta or crostini bread. Just like Spanish tapas!
A great addition to that can be goat cheese or cream cheese with the olive Tapenade on a pretty-looking bread.
Serve these canapé amuse-bouche bites to entertain your party guests. New Year', Christmas, Thanksgiving, Halloween, and Easter are great occasions for small bite-sized appetizers.
For the rest of the year, you can choose to make Tapenade nonetheless and stuff your sandwich with it. Or enjoy it as a dip with crackers or chips for a healthier TV snack.
Storing
You can easily store your olive Tapenade in an airtight container in your fridge. It's good for at least 2 weeks!
In fact, I think it turns out better when left to marinate in the fridge. You can also help yourself to prep ahead by freezing your Tapenade.
In that case, prepare smaller batches and freeze them. Leave to thaw in the fridge overnight.
More Vegan Appetizer Ideas
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